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I'm relatively new to quality kitchen knives and maintenance, but thanks to your website nearly all of my questions have been answered. However, I can't seem to find information on sharpening steels beyond finer grits for harder knives.

Here is what I was wondering:How would your Richmond branded diamond steel compare to an Idahone ceramic or the F. Dick packing steel on knives with a rockwell hardness between 58 and 61?

My diamond rod is meant mainly for line cooks that don't want to learn to sharpen with stones and just want a fast, no frills toothy edge on lower end knives. For instance, tons of people use Dexter Russels and they want to get an edge with a few swipes and not pay a lot of money to do it. For this person my rod works well.

Better knives with higher grade steels that cost more usually require better treatment than a 600 grit diamond rod. If you're using a rod for quick and light touch ups a smooth rod like the Idahone or the Mac Black ceramic rod are good choices. The F Dick smooth rod won't remove any metal at all and people that are descent knife sharpeners like this rod since it only aligns the edge and it doesn't grind at all.

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